Cherry Tomato Chutney
This chutney makes a nice accompaniment for any meal or could even be used in sandwiches or with a cheese board. It will last in the fridge for at least a week, and is a good accompaniment to make up in advance.
Instructions
Heat the oil (to a medium heat) in a saucepan and fry the panch pooran spices for 1-2 minutes.
Add the onion, garlic, chilli and gently fry for 4-5 minutes, until softened.
Add the turmeric, mix with the onions and then add the tomatoes.
Add the jaggery and vinegar and mix well. Cover with a lid and leave to cook for 10 minutes.
Remove the lid and give it a mix. Turn the heat up and cooked for a further 2-3 minutes to remove any excess liquid.
Season with salt, to taste. Leave to cool to room temperature before serving.